Gnocchi with corn and peas in paprika cream sauce

Ingredients for 3 servings:

• 500 g gnocchi
• 3 tbsp vegetable cream or margarine
• 4 tbsp bell pepper(s) (pickled from the jar)
• 3 tbsp pickling liquid (from the peppers)
• 2 packs of whipped cream (200 ml each)
• 1 can vegetable mix (e.g. Mixico Mix), approx. 300 g
• 2 tbsp, heaped herb cream cheese
• 2 tsp Ajvar, mild or hot, as desired
• 1 tbsp tomato paste
• ½ stock cube (fat stock, alternatively vegetable stock)
• 1 pinch(s) of salt and pepper
• some Maggi
• 1 pinch(s) sweet paprika powder

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Heat vegetable cream or margarine in a pan. Add the pickled peppers to the fat and fry over medium heat. Then add the pepper juice. Season the peppers with salt, pepper, paprika, and the stock cube, which you simply break in half and add. Now add the heavy cream and stir well. Add the processed cheese, tomato paste, and ajvar to the cream and simmer, stirring until everything is well melted and distributed. Season the sauce with a few dashes of Maggi and adjust the seasoning if desired. Drain the Mexican mix well and add it to the sauce. Then add the gnocchi, ensuring they are well coated. Stir everything together and let the gnocchi simmer in the sauce for about 10 minutes over medium heat. The dish is ready and ready to serve. Tip: Use more peppers or make the dish spicier if desired. It also tastes great topped with cheese in the oven. The information is for 3 people, but it will also work for 2 people who eat well.